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Soursop ice cream

• 1 cup Cristal de Caña sugar
• 2 cups soursop pulp (seedless)
• 1 cup whole milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract (optional)
• Juice of half a lemon (optional, to enhance the flavor)

1. Peel the fruit and remove the seeds.
2. Grind the pulp in a food processor or blender until smooth.
3. In a large bowl, mix the soursop pulp with the sugar.
4. Add the milk, heavy cream, and vanilla extract, mixing all the ingredients well.
5. If you want an extra touch of freshness, add the juice of half a lemon and mix well.
6. Cover the bowl with the mixture and refrigerate it for at least two hours so that it chills thoroughly.
7. If you have an ice cream maker, pour the mixture into the machine and follow the manufacturer's instructions (it will take about 20-30 minutes for the ice cream to be ready).
8. If you don't have an ice cream maker, pour the mixture into a freezer-safe container and mix vigorously with a fork every 30-45 minutes to break up the ice crystals and obtain a creamy texture. Note: You should repeat this process for about 3 to 4 hours until the ice cream is completely frozen.
9. When the ice cream is cold, serve it in cups or cones. If you want ice cream with fruit chunks, add pieces of soursop to the mixture before freezing.